This is one of my family’s favorite desserts. It’s actually quite easy to make.Making the sticky rice is the most time-consuming part. You can also just purchase 2 cups of sticky rice from a Lao or Thai restaurant and go from there!
1 cup sticky rice (glutinous rice)
10.5 oz can coconut water (with pulp is nice).
13.6 oz can coconut milk
1/4 cup sugar to taste
A few shakes salt
¼ cup shredded unsweetened coconut 2 Manila mangoes
Rice: You can get sweet glutinous rice from Asian grocery stores. (Despite the name, it does not have gluten.) Rinse the rice several times, soaking in water for a few minutes, then draining in fine mesh sieve. Soak it in water for 7 hours or overnight. You can soak it in coconut water if you want a bit more coconut flavor.
My friend Jenny Chan uses a traditional Lao rice steamer basket to make her sticky rice. Since I don’t have one, I used my rice cooker. Cook the mixture in a steamer basket in a rice cooker until done. If the steamer’s holes are too big for the rice, place a piece of cheesecloth over them first.
Coconut Milk: Heat 1 can coconut milk (lite coconut milk is basically watered down regular milk and has less calories; regular is much richer). If it has separated and you can’t shake it together in the can, you can either whisk it well or put it in the blender first. Stir in sugar, salt, shredded coconut, and then two cups cooked rice. Cook a few minutes until thick and pudding-like.
Peel mangoes with a vegetable peeler. I think that Manila mangoes are sweeter and easier to use. Cut into pieces.
Scoop rice mixture in serving dish and cover with mango slices.
This is best served warm. If you leave leftovers in the fridge, it will harden. It will still be good, but you can heat it in some sweetened coconut milk if you like a softer dessert.